Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations of this 1960s invention. (See "Three Takes On," page 38.) Sometimes, operators leave the grilled cheese decision up to customers, like they do in the employee cafe at the administrative offices of Golden Living, a senior living company, in Fort Smith, Ark. "Grilled cheese is not just a staple in our dining center; it is sometimes a special event," says Executive Chef Mickey Sellard. "We do a grilled cheese bar with an assortment of breads and rolls, 10 to 12 cheeses, bacon, chicken sausage, bacon jam, fig preserves, sliced strawberries, sun-dried tomatoes-whatever we can think of that would create a tasty bite. Guests can have as many cheeses as they like on their creation, and we grill them in our panini press."
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